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Crispy, chewy Korean rice donuts soaked in a honey-ginger glaze, made healthier with PeakFit swaps like coconut sugar and avocado oil.
200g glutinous rice flour
30g all-purpose flour (or whole wheat pastry flour)
30g coconut sugar (or regular sugar)
Pinch of salt
30g makgeolli (or sparkling water)
10g hot water
Neutral oil or avocado oil for frying
SYRUP:
½ cup apple juice
1 cup grain syrup (or rice syrup)
20g grated ginger
4 tbsp raw honey
1. In a small pot, combine apple juice, grain syrup, and ginger. Simmer on low for 10 minutes. Remove from heat and stir in the honey.
2. In a bowl, mix glutinous rice flour, flour, sugar, and salt. Add makgeolli and hot water. Mix until a smooth, soft dough forms.
3. Divide the dough into 15g portions. Shape into balls, then flatten and poke a hole in the center to form rings.
4. Heat oil to 120-140°C (250-285°F). Fry each donut until golden brown and crispy on the outside.
5. Remove and briefly drain on paper towels. Immediately soak each donut in warm syrup for 20–30 minutes.
6. Remove donuts from syrup, let them drain on a wire rack, and serve warm. Optionally sprinkle with sesame seeds or cinnamon.
Use avocado oil for healthier frying and rich flavor.
You can make this gluten-free by using only certified glutinous rice flour.
These donuts are best served the day they’re made, but you can store them for up to 2 days in an airtight container.
To reheat, warm gently in the oven at 300°F or microwave with a damp paper towel.
Find it online: https://www.peakfitrecipes.com/gaeseong-juak-rice-donuts/